Gluten Free Corn Flour Bread

Another Corn Bread recipe – almost the same but it required extra liquid – guess the yellow corn flour is a drier flour. This is good for breakfast as well with jam and butter! For a whiter version go to: http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-cornbread-delicious.htmlGluten Free Skillet Corn Bread with Corn Flour1 1/2 cups milk1 egg1/4 cup cooking oil – I used canola1/4 teaspoon vinegar1 cup yellow corn flour (buy at Bulk Barn or Asian section of store)1/2 cup tapioca starch1/2 cup cornmeal2 tbsp. sugar1 tbsp. baking powder1 tsp salt1/4 tsp. baking soda1/2tsp. guar gumPreheat oven to 425 F.Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.Add remaining ingredients and stir well with a wooden spoon.Heat a 10.5″ cast iron skillet over high heat and melt 1 tablespoon butter in skillet. Pour batter into hot skillet. Fry for about 3 minutes until edge starts to look set. Using a oven mitt grab handle of skillet and place into hot oven. Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean. Serve warm with butter.Notes: You could also butter a 10″ baking pan and bake it in there for 15-20 minutes until done